Yeast-Free Flatbread Recipe
This yeast-free flatbread recipe is great to have on hand during your Body Reboot or as a healthy snack any time of year. It can be used as the base of mini-pizzas (my favorite!) or add sugar-free chocolate chips to turn it into a dessert.
Ingredients
- 2 cups tapioca flour
- ¾ cups unsweetened almond milk
- 2 Tbsp. avocado oil
- ¾ tsp. salt
- 2 Tbsp. Butter
- soy sauce or liquid aminos (optional)
- seasoning (optional)
Directions
- Preheat oven to 450 degrees convection bake
- Measure tapioca flour into a large bowl
- Pour milk, oil, and salt (optional soy sauce) into a pot and heat while stirring until it’s just about to boil
- Quickly pour the mixture into the bowl of tapioca flour
- Stir with a strong spoon until it’s cool enough to knead
- Knead until the dough is smooth
- Spread onto a silicone mat or parchment paper until thin
- To get really thin (my favorite), separate into 3 parts, then roll with a rolling pin, using oil on the pin if it sticks
- Bake for 8 minutes
- Spread melted butter on top, then bake a couple more minutes
- Enjoy!
Pro Tips & Mini Pizzas
- Store in a glass container on the counter. If too chewy, microwave or oven heat to crisp back up.
- Make mini pizzas with Rao’s Marinara Sauce, shredded cheddar cheese, and the vegetables and meats of your choice!
- Try a dessert pizza by topping with Lily’s Chocolate Chips
- Missing movie snacks? Break apart and eat as a substitute for popcorn or chips.
